Kale and Bean Pasta

This recipe was created by Pure Med’s Office Manager who is also a Holistic Nutritionist.  It was inspired by spring greens, white beans and gluten-free pasta.

Ingredients

2-3 tablespoons extra virgin olive oil

2 cloves garlic, chopped

1 teaspoon chili pepper flakes

¼ teaspoon sea salt

½ cup sundried tomatoes (soaked in warm water for 15 minutes, then chopped)

1 bunch kale, washed, de-stemmed, and finely chopped

2 cups cooked cannellini beans (white kidney)

227 gram package of GoGo Quinoa Spagetti (or other gluten free spaghetti)

Extra virgin olive oil for drizzling

Sea salt and cracked pepper for seasoning

It is best to soak dried cannellini beans in water for 24 hours and then cook them, as opposed to using canned beans.  Canned beans usually contain some sort of preservative and cause gas and bloating.  Try cooking beans every weekend.  They keep well in the fridge for about one week.  Use the beans in pasta dishes, salads, dips and stir-fry’s.

To prepare the beans, drain and rinse the beans after their soak.  Place them in a large pot and cover with two inches of water.  Bring to a boil for 3 minutes.  Drain and rinse the beans and wash the pot.  Return the rinsed partially cooked beans to the clean pot and cover with two inches of water.  Bring to a boil again and simmer for about 20 to 30 minutes or until the beans are cooked through and tender.  Remove from heat and salt the beans with about a tablespoon of salt. Let the beans sit for five minutes or so before straining.  

Heat olive oil over medium heat in a wok or large fry pan.  Add garlic, chili pepper flakes and sea salt and cook for about 1 minute.  Add kale and mix with tongs so kale gets covered in oil.  Cook for about 3 minutes.  Add sundried tomatoes and cannellini beans and cook until hot (2 to 3 minutes). 

Serve kale and bean mixture over hot cooked spaghetti.  Season with sea salt and cracked pepper.  Serves 3-4.

Options 

·         Caramelize Brussels sprouts halves and/or onions before adding garlic

·         Add fresh tomatoes instead of sundried tomatoes

·         Use different pasta shapes like penne.